01 February 2012

Pretzel Bread Stromboli

Last year, I took my wife to Gettysburg for her birthday, where we ate at a pub that served a ham and cheese on pretzel bread sandwich. I thought this sounded like a great idea, so I learned to make pretzel bread myself.

Recently, the Airport Llama posted that a winter stromboli was coming my way. I like stromboli, as in real stromboli. I know I'll be judged for saying this, but the stuff they sell at Sbarro's is stromboli. There are pizza shops masquerading as pizzerias that sell something they call stromboli but is, in fact, a calzone without sauce.

I found a recipe for stromboli and decided to combine it with the recipe for pretzel bread. Here's the result.

3 cups flour
2 1/4 tsp yeast
1 cup warm water
1/4 cup room temperature milk
1 tbsp dark brown suger
3 tbsp butter
1 1/2 tsp kosher salt
Olive Oil
1 egg
1 teaspoon water

Italian seasoning
1/2 lb thinly sliced pepperoni
1/2 lb thinly sliced smoked provolone or mozzarella cheese
Or whatever you like in a pizza normally

The recipe is mostly a pretzel bread recipe until the last few steps.

  1. Mix yeast, warm water, milk, dark brown sugar, and melted butter in a bowl until combined. Let sit for 10 minutes.
  2. Add 1 tbsp. Kosher salt.
  3. Add 2 cups of flour and mix until combined then knead, adding flour as needed. Form a ball of dough.
  4. Oil a bowl, and place dough ball in it. Cover with a damp towel for 30 minutes.
  5. Knead the dough for 5-10 minutes then return to bowl for 1 hour.
  6. Preheat oven to 375 degrees.
  7. Flatten out the dough with a rolling pin into a rectangular shape.
  8. Brush on olive oil all across the dough.
  9. Sprinkle on Italian seasoning.
  10. Layer on the pepperoni, leaving room around the edges.
  11. Layer on cheese, leaving room around the edges.
  12. Fold the back edge over the back row of ingredients. Fold this over the next and so on.
  13. When you get 3/4 of the way through, brush on some more olive oil on the dough that's been folded and make one last fold.
  14. Pat it down and fold up any loose edges.
  15. Poke the top repeatedly with a fork.
  16. Paint the top with an egg wash (mix of the egg and teaspoon of water) and let the stromboli sit for about 15 minutes on an oiled cookie sheet.
  17. Bake for 30 minutes, turning the tray 15 minutes through.
  18. Remove from oven, brush on melted butter, sprinkle some kosher salt, and let sit 5-10 minutes before serving.
Tragically, I forgot to make marinara.

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